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Cheese from Russia
Kolbasny syr is a boundary entry, a processed cheese in which the only fermentation happened in the cheeses melted down to make it. Rennet cheese is melted with emulsifying salts into a paste, filled into sausage-shaped loaves in a smoke-permeable casing, and hot-smoked until the surface turns golden to brown. In a laboratory study of a milk-fat-substitute product made by the sausage-cheese method, the colour the trade standards call for came from 4 hours at 65 °C.
| Rennet cheese | The ferment of this product is the cheese that goes into it[kovalik2024] |
| Emulsifying (melting) salts | [kovalik2024] |
| Hardwood smoke (oak, beech, alder, birch, poplar); the study used alder briquettes | [filadelfiysky2006][orlova2023] |
Total time across the recorded steps: 5.3 h – 7.3 h
What changes: Ground cheese, butter and melting salts are mixed and left to swell
Rinds and film are removed, the cheese is ground, butter is cut up and dry milk products are sieved. A recipe table in the same article lists semi-hard cheese, skim cheese, rework, butter, dry skim milk, whey powder, starch, salt, melting salts and water.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kolbasny syr is a boundary entry, a processed cheese in which the only fermentation happened in the cheeses melted down to make it. Rennet cheese is melted with emulsifying salts into a paste, filled into sausage-shaped loaves in a smoke-permeable casing, and hot-smoked until the surface turns golden to brown. In a laboratory study of a milk-fat-substitute product made by the sausage-cheese method, the colour the trade standards call for came from 4 hours at 65 °C. Made in 5 steps over 5.3 h – 7.3 h. The longest step, smoke the loaves, takes 3–4 h (Kovalik M.S 2024) and runs at 45–55 °C (Kovalik M.S 2024).
| Main step | 3–4 hReported[kovalik2024] | Smoke the loaves |
|---|---|---|
| Temperature | 45–55 °CReported[kovalik2024] | Smoke the loaves |
A processed cheese shaped as a sausage and hot-smoked in its casing, so the smoke, not microbes, makes the last change.
Smoking adds resistance to oxidation and bacterial spoilage. Makers aim to keep tar and carcinogenic smoke compounds out of the product by using non-resinous hardwood and filtering the smoke.
Hazards the sources name: Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes, tested as inoculated spore-formers in model processed cheese (a related product, not sausage cheese); monoacylglycerols stopped both Bacillus species, and Clostridium was only partly inhibited.
Every number is labelled with how it is known. How this atlas is made
A 2006 Tambov State Technical University paper (Filadelfiysky and colleagues) says sausage processed cheese then made up three quarters of the processed cheese made by Russian dairies, and processed cheese about 40 % of their finished output.
